PanovA’® is a new bread making method invented by a famous French Master Baker named Frank Debieu.The double objective of this method is to improve the baker’s daily life and to increase the quality of the bread at the same time. The idea is to replace the baker at the heart of the fabrication of bread, using his know-how as much as possible.

For achieving it, Frank Debieu has teamed up with:• Yvon FORICHER, director of Moulin des Gaults, for the milling know how.• Daniel BOUTON and Sylvain COMBE, General Manager and President of BCR, experts in retarder proofer.• Jean-Marc PERRIGAULT, General Manager of STAF, specialist of dough processing machines.The philosophy of the method is to match the production of bread with the retail store demand, being like the famous “Just in time” device of the Kanban Japanese productivity model.This, while enhancing the taste and texture qualities of the products, allows you to control your production, improving quality !

By establishing this method, the baker will:• Improve response time: Half an hour after the store demand, your product is shaped, baked and ready to sell.• Reduce inventory: The dough is ready to be divided by piece going from 4 to 6 kg, stored on special plastic trays. It allows a fermentation of 3 to 72 hours, reinforcing the taste and developing aromas. The final product is never over produced.• Optimize the potential of the employees: The easy access and use of the Panova divider makes it possible for anyone to use it. Now a member of the sales department could become a temporary baker, creating versatility among all employees.

Because PanovA’® is mainly based on the know-how of the baker, using the traditional recipe of the French or local baking methods, the equipment is minimal, with high technology and ease of use.

In a conventional bakery, the total production area is around 50 square meters. Thanks to PanovA, the square meters are reduced to 25.

Having the same organization as shown on our drawing, you could produce up to 3000 baguettes daily.

PanovA’: welcome to the bakery of the XXI century

A short line of equipment

Table de travail

A22B

Diviseuse

PétrinProlevain

Four

MAGASIN

FOURNIL

PanovA’ dough divider by STAFThe specifications elaborated for the conception of the divider PanovA’® highlighted the following points:• Simplicity of usage, so that everyone can use it, including the sales staff.• Ergonomic, mobile and the most compact possible for a maximum space saving.• Possibility to make various forms of bread quickly.• Respecting the famous “touché de pate” of the baker and his know how.

The divider PanovA’® s made into four parts: a carrier frame, a tank, a lidand its grids symbolizing legs, hands, head and soul :• The frame is built with four longerons [posts of angle] made to resist the torsional stresses of the high level of compression. The design of frame also allows part of the pressure to be diverted to the ground through the rollers.• The tank 500X 500 made of one sheet of aluminium can support the pressure of 500kg coming from the jack., by pushing up the tray, guided by three columns.• The lid is the receptacle of the grids for cutting. Its steel structure with nickel is matched to resist the pressure of the jack, allowing a very easy change of grids.Th e hinge is stainless steel.• The grids are welded. All elements [knives, combs, separators} are cut by laser from patches of stainless steel and sharpened according to a precise angle.

The dividing is done in two steps. The very sharpened knives penetrate the dough compressing it into a soft material [wool top], obtaining a precise cut.The objective is not only to cut but also to compress . The pressure is exercised only on knives and must be very strong as the dough is almost at a freezing point.

The dough having no pressure, reduces considerably the use of flour giving a better ambient air for the baker to breathe.The cycle for cutting baguettes is about 20 seconds, and the change of grids takes 15 seconds.

The system allows, for a reasonable cost, an infinite variety of grids from simple to geometric forms.

The divider PanovA’® is delivered with 5 grids [ baguette, slab, sandwich, olivier and square shaped bread ]. Also available in optional 14 grids [ bigger bread, small bread size 40 gr, 60 gr… ] and special grids can always be custom made.

The traditional retarder proofer has been improved to allow the development of aromas into the dough and to avoid the forming of crust on its surface. Now there is no longer a need to cover dough pieces.The retarder proofer A00B is designed for 44 non-stick trays or 22 trays /couche of 600 X 800 mm.

Depth : 1120Width : 820Height: 2345Power : 1500 W, 3/4 CV- Automatic defrosting- Automatic hygrometry- Stainless steel feet- Electric control by our processor Modsystem with LCD screen- Retarding, slow frosting or traditional fermentation- Customized compressor depending on the location

To allow a good development for the dough, BCR has designed plates in special PVC. With this tray, no more need to flour your trays. Dough will not stick after 12, 24, 48 and even 72 hours in the retarder.

- It allows the mixing, fermentation and conservation of the ferment.- Speed variation allowing you to be in control of the mixing.- 100% stainless steel [ tank and attachments ].- Tools removable and dishwasher safe.

- Optional: Prolevain Compact, smaller but without refrigeration system.[ contact us for more information ]

The retarder proofer cabinets by BCR

Non stick resin trays by BCR

Prolevain by BCR

Depth Width Height

Sainless steel Tank 117 l.

Power

1200W

Capacity Weight

1. Mixing

Important step, mixing time needs to be determined depending on the quality and the provenance of your flour.

2. Resting time

First dividing in pieces from 4 to 6 kg:Will determine the plastic characteristic of your dough.

3. Fermentation

Will develop the aromas and taste of your dough.

4. Division

Will determine the shape of your product.

5. Baking

Important step, oven will need to have depth and power.

Final results : High quality bread is guaranteed if the five steps are well understood and followed by the bakery staff.

Outcome : A greasy, well opened crumb, a loaf with lively amber color and a crust without cracking.The flavours and the taste of traditional bread produced with innovative recipes and working methods.

Using the PanovA’ methodology, the baker is going to renew with ancestral values .[Working on natural ferment ,developing the look and flavors of artisan bread] without a restrictive schedule. [Bringing a better quality of life] giving him the opportunity of creative work and giving him the chance to stay in tune with his customers.

The different steps of the method

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The staff that created PanovA is a partnership between professionals in the bakery business.

Join us on www.panova.fr

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Our materials are manufactured in Franceand meet the European standards